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{Shrimp} Butternut Squash & Black Bean Coconut Rice

Posted Feb 07 2012 12:00am

Hey guys! I have a new favorite recipe for you to try out. I realize I say this about once every 2 weeks…

Coconut Rice  Shrimp Bowl07

Coconut Rice  Shrimp Bowl09

but this {Shrimp} Butternut Squash & Black Bean Coconut Rice is healthy comfort food at its finest. There are just a handful of wholesome ingredients and, to be truthful, a rice cooker does most of the work.

Coconut Rice  Shrimp Bowl01

IMG 1814

While the brown rice bubbles away in a light coconut milk, water and salt, the veggies saute in a little bit of peanut oil.

Mini nutrition lesson: Brown rice is a wonderful source of whole grain. It goes through minimal processing, and as a result, retains a lot of the natural vitamins  and minerals (primarily B vitamins, selenium and magnesium) that are lost in milling, the process of making white rice.

The butternut squash goes in first since it takes the longest to cook.

Coconut Rice  Shrimp Bowl02

The other ingredients are tossed in over a matter of minutes with the shrimp going in last as they take the least amount of time to cook. When the coconut rice is finished, everything gets combined.

Coconut Rice  Shrimp Bowl03

Add a little brown sugar, the rest of the light coconut milk and some Sriracha to kick it up a notch, and you’re done.

Coconut Rice  Shrimp Bowl10

I’m kind of impressed with myself. This dish is quick, full of wholesome nutrients, so delicious and makes a lot so there’s plenty for leftovers to take for lunch or have save for tomorrow’s dinner, even after you go back for seconds.

Coconut Rice  Shrimp Bowl08

Sidebar: I think I have a mild obsession with coconut milk and shrimp lately – my last recipe, Rockin’ Red Curry {Shrimp} Soup , also featured these two ingredients!

Rockin Red Curry Soup Coconut Shrimp Baby Bok Choy

Anyway, here’s the recipe – it’s also listed here if you want it in the future!

 

Serves: 30 minutes 30 minutes 1 hour
4-6
Prep time:
Cook time:
Total time:
Allergy: Shellfish
Meal type: Lunch , Main Dish
Misc: Serve Hot
Region: Asian
By author: Elle
Butternut squash, black beans and shrimp surrounded by sweet & spicy coconut rice. Say hello to healthful comfort food.

Omit shrimp for a vegan dish.

Step 1
Rinse rice. Combine with 1 Cup light coconut milk, water and salt either in a rice cooker or sauce pan. Cook according to package directions.
Step 2
Heat peanut oil over medium/medium-high heat in a large saute pan and add squash. Cook for ~10-12 minutes until squash is softened. Add green onions (light ends only) and ginger. Saute for 2 more minutes.
Step 3
After about 12-14 minutes (squash should be fully cooked but not mushy), add shrimp, black beans, green onions (dark green ends), brown sugar and stir well. Sautee 4 more minutes until shrimp is mostly pink.
Step 4
Turn off heat. Add cooked coconut rice (still hot), remainder of coconut milk and Sriracha sauce, mixing until well combined and heated throughout. (Add a little water as needed if your rice dries out.)
Step 5
Serve hot & garnish with green onion.

IMPORTANT QUESTION: What do you guys think about a new Category called {nearly} vegan?  Many of my recipes (at least lately) are just one ingredient away from being vegan (like this) and can easily be modified by adding tofu instead of shirmp. Do you think that’s confusing or helpful?

Have a healthful day, friends!

 

 
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